Hoisin marinade tofu

Hem / Mat, Dryck & Näring / Hoisin marinade tofu

This kind of sauce is sticky and delicious which many eaters enjoy.

Ingredients

Grab these simple ingredients the next you’re at the supermarket. My favorite veggie of all time is broccoli, so that's what I served mine with!

Storage Instructions

Because the sauce tends to thicken more in the fridge, this hoisin tofu recipe is at its very best on the first night.

It's a little sweet, a little savory and adds a nice depth to the sauce. Otherwise the tofu may turn out soggy—I speak from experience. I like this nonstick skillet from AllClad) over high heat. For gluten-free, be sure to use tamari or liquid aminos.

Peanut Butter or Tahini: tahini is more neutral and gives a classic flavor, while peanut butter will give a peanut flavor to the sauce.

Pour the cornstarch slurry into the sauce and mix until it thickens.

Assemble and serve: Add the cooked tofu into the thickened sauce mixture and gently toss with a spatula until the tofu is coated in the sauce. You can use arrowroot powder as a sub for cornstarch

For a meal

Rice
Vegetables: I use frozen broccoli, sliced carrots, and sliced cucumbers
Sesame Seeds

Step-By-Step Instructions

For the hoisin sauce

Step 1. Add all the ingredients except the cornstarch + water to a small saucepan over medium heat.

No problem.

Try one of these easy substitutes:

Rice vinegar + sugar (1 tbsp vinegar + ½ tsp sugar)
Dry sherry or white wine + sugar (if you don’t need it to be alcohol-free)
Apple juice or white grape juice (sweeter, but works in a pinch)

How to make the glaze:

Add all the ingredients to a small saucepan (start with 1 tsp cornstarch and add more if needed).
Stir well and bring to a simmer over medium heat.
Cook for 5–7 minutes, stirring often, until the glaze thickens to a syrup-like consistency.
Remove from heat and set aside.
Heat until it begins to shimmer, usually about 1-2 minutes. This thickness is perfect for grilling—it won’t fall apart and gives a good balance of crust and soft interior.
Press it: Place the slices between baking sheets lined with paper towels (or wrap in a clean dish towel). Let it press for 10–20 minutes.
Brush with oil: Use a neutral oil like avocado, grapeseed, or canola.

Ready in less than a half hour and perfect if you need more weeknight dinners!
Perfect for Picky Eaters: Even the pickiest eater will love the sweet and savory flavor and chewy texture of this hoisin tofu. If you desire the tofu to be more of a crispy texture , cook for longer or you can give it a misting of avocado (or other) oil if you like and then cook it for a few more minutes.

Mix until well combined and set aside.

Heat olive oil in a large skillet over medium high heat. If using the air fryer, just make sure it’s clean!

Make the coating: In a large bowl (or you can do this in a large zippered food storage bag), mix the granulated onion and garlic, nutritional yeast, and 3 tablespoons of cornstarch together.

Prep the tofu: Drain the excess liquid from the package of super firm tofu (if it's only firm, you may need to press it) and blot with a clean kitchen towel.

Ideal for beginners or high-heat searing.

2. Pour on half the sauce, stir to coat, then cook 2-3 minutes, stirring once or twice. Instead, follow this two-phase grilling approach for the perfect result: firm, crispy edges with a silky interior.
Step-by-step grilling process:
Preheat the grill: Aim for medium-high heat (about 400°F / 200°C).

See the Expert Tips section below for a quick rundown on how to press tofu.
Granulated Onion and Garlic: If you don't want to use these, you can skip it.
Nutritional Yeast: If you hate the stuff, replace it with plain old breadcrumbs (use gluten-free if needed) or just use a little more cornstarch.
3 Tablespoons Cornstarch:Arrowroot powder or potato starch can also be used.